Yuca Tortillas

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These yuca tortillas are great for anything from breakfast burritos to serving at dinner time as tacos.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Dinner, lunch

Cuisine: Latin, Puerto Rican

Servings:

Calories: 85kcal

If using fresh yuca, peel it by cutting the ends and removing the skin. Add the yuca to a large pan and add the water.
Cook the yuca on high heat for 24 minutes. After the yuca is cooked, insert a fork in the middle of a piece to make sure that it is tender. Then drain and put the yuca in a big bowl.
Now mash the yuca with a fork or a potato masher. Add the salt and the oil and mix it in with the mashed yuca.
Oil your hands and divide the dough, and roll into 10 equal balls or fewer if you're making smaller tortillas.
Then, place each ball between a cut-up freezer bag or plastic wrap. Then, with the help of a tortilla press or any flat kitchen tool like a cutting board, press until each ball turns into a disk that is about ⅛ of an inch thick.
In a large pan over medium-high heat, cook the tortillas. Wait for the pan to get hot and lay each tortilla flat and cook for 1 minute per side.
After cooking, let the tortillas cool and then store them or serve them right away. Buen provecho!

Substitutions:

You can use fresh or frozen yuca. There's no difference using one or the other, so use whatever you find at your local supermarket.
You can use any oil; coconut oil is a great option.

Storage:

When you flatten each tortilla, make sure not to stack them if raw because they will stick. You can place each disk on parchment paper to prevent them from sticking. Or lay them flat on a clean surface while you cook them.
Once cooked, store the tortillas in a freezer bag or an airtight container in the fridge for up to a week. Or you can freeze the tortillas so they can last up to 3 months. But make sure that you let them completely cool before storing.